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Cake Flour. A finely-granulated flour that is milled from soft wheat varieties (q.v.), with relatively low protein (7.5-8.5%) and ash (0.32-0.45%) contents, and is treated with chlorine (q.v.) to lower its pH value (q.v.) to within the range of 4.6 to 5.1 and to improve its color and baking performance.